Skip to main content
Epicurious
Cookbooks

Slow-Cooked Squash with Fresh Thyme, Parmigiano, and Olive

Recipe information

  • Yield

    serves 4

Ingredients

4 yellow summer squash, cut in circles
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Leaves from 3 fresh thyme sprigs
1/2 cup grated Parmigiano-Reggiano cheese
1 cup panko (Japanese bread crumbs)
1/2 cup (1 stick) unsalted butter, melted, for top

Preparation

  1. Preheat the oven to 350°F. Toss the squash in a bowl with the oil, salt, pepper, thyme, cheese, and bread crumbs. Put the mixture in a casserole dish and drizzle with the melted butter. Bake for 40 minutes, until golden brown and bubbly.

Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
TagsCasseroleSummer SquashSquashVegetableParmesanCheeseDairySideDinnerNut FreeVegetarianEasyOven BakeCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.